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James Martin Fondant Potatoes
Fondant potatoes are one of those side dishes that look restaurant-fancy but are genuinely doable at home. You get crisp, deeply golden sides with a soft, buttery middle, all infused with garlic, thyme, and a savoury stock. I’d call this a confident beginner recipe: the steps are simple, you just need to give the potatoes time to brown properly. Total time is about 1 hour from start to serving.
Ingredients
For the potatoes
- 8 medium floury potatoes (Maris Piper is ideal), about 900g to 1kg
- 1 tsp fine sea salt, plus extra to season
- 1/2 tsp freshly ground black pepper
- 2 tbsp neutral oil (sunflower or rapeseed)
- 60g unsalted butter
For the braise
- 350ml hot chicken stock (or vegetable stock)
- 2 garlic cloves, lightly crushed
- 6 to 8 sprigs fresh thyme (or 1 tsp dried thyme)
To finish (optional)
- 1 tbsp chopped fresh parsley
- Extra flaky salt, to taste
How to Make Fondant Potatoes
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle so the potatoes bake evenly and the stock reduces into a glossy sauce.
- Prep the potatoes: Peel the potatoes. Trim the ends, then cut each potato into a neat barrel shape (about 5 to 6cm tall). Rinse quickly to remove surface starch, then pat very dry with kitchen paper. Season all over with salt and pepper.
- Mix the braising liquid: Heat the stock until hot (kettle-hot is fine), then set it beside the hob. Having hot stock ready helps the pan stay sizzling when you add it.
- Brown the potatoes: Heat a large ovenproof frying pan over medium-high heat. Add the oil. Place the potatoes on their cut ends in a single layer and leave them alone for 4 to 6 minutes, until deeply golden underneath. Turn and brown the other cut end for another 4 to 6 minutes.
- Add butter, garlic, and thyme: Reduce the heat to medium. Add the butter, crushed garlic, and thyme. Let the butter foam for about 30 seconds, then spoon a little of the butter over the potatoes to start the flavouring.
- Bake: Carefully pour the hot stock into the pan (it will bubble up). Transfer the pan to the oven and bake for 30 to 40 minutes. Halfway through, baste the potatoes with the buttery stock. They’re ready when a knife slides in easily and the liquid has reduced slightly.
- Cool (rest): Remove from the oven and rest for 5 minutes. This short rest helps the potatoes finish absorbing the stock and keeps the centres beautifully moist.
- Assemble and serve: Lift the potatoes onto a warm serving plate. Spoon over a little of the pan juices, then finish with parsley and a pinch of flaky salt if you like.
Tips
Why aren’t my potatoes browning properly?
Moisture is usually the culprit. Pat the potatoes very dry after rinsing, and make sure your oil is hot before the potatoes go in. Also, resist moving them too soon. That first contact time is what creates the crust.
How do I stop the stock from evaporating too fast?
Use a snug, ovenproof pan so the potatoes sit close together, and make sure you’re using the middle shelf (not too high). If the pan looks dry at any point, add a small splash of hot stock and continue baking.
How do I know when fondant potatoes are done?
A small knife should slide into the centre with almost no resistance. If the outside is golden but the middle is still firm, add 5 to 10 minutes and a splash more stock if needed.
Can I make them extra buttery without making them greasy?
Yes. Keep the butter amount as written, but baste once or twice during baking so the flavour clings to the surface. Finishing with a pinch of flaky salt also boosts the buttery taste without adding more fat.
Serving Suggestions
- With roast chicken, beef, or pork, plus a simple green vegetable
- Alongside pan-seared salmon with lemon and herbs
- With mushrooms and a peppercorn sauce for a steakhouse-style plate
- As part of a Sunday roast with gravy and roasted carrots
Storage
Room temperature
Let leftovers cool, then don’t keep them out for more than 2 hours. Potatoes are best stored chilled once cooled.
Refrigerator
Store in an airtight container for up to 3 days. Reheat in a 200°C oven for 12 to 18 minutes until piping hot. Add a splash of stock to the dish to keep them from drying out.
Freezing
You can freeze them, but the texture will soften slightly. Cool completely, freeze in a single layer, then transfer to a freezer bag for up to 2 months. Defrost overnight in the fridge and reheat in a hot oven with a splash of stock.
Nutrition
- Calories: 320 kcal
- Carbohydrates: 45 g
- Protein: 6 g
- Fat: 13 g
- Saturated Fat: 6 g
- Sodium: 520 mg
Disclaimer: Nutrition values are estimates and will vary depending on ingredient brands, portion size, and any substitutions.
FAQs
What are fondant potatoes supposed to taste like?
They should have a crisp, well-browned exterior on the flat ends, a tender and fluffy centre, and a rich savoury flavour from butter, garlic, thyme, and stock. Think roast potatoes with a more luxurious, melting texture.
Do I have to use an ovenproof frying pan?
An ovenproof frying pan is easiest because you can brown and bake in one pan. If you don’t have one, brown the potatoes in a frying pan, then transfer carefully to a small roasting tin and add the stock, butter, garlic, and thyme before baking.
Which potatoes are best for fondant potatoes?
A floury potato gives the best contrast between crisp outside and soft inside. In the UK, Maris Piper is ideal. In the US, Yukon Gold works well, or use a similar all-purpose to floury variety.
Can I make fondant potatoes ahead of time?
Yes. Cook them fully, cool, and refrigerate. Reheat in a hot oven with a splash of stock, covered for the first 10 minutes, then uncovered for a few minutes to re-crisp the ends.
Why did my potatoes turn soggy?
Sogginess usually comes from not browning them enough at the start, overcrowding the pan, or using too much liquid. Aim for a deep golden sear on both ends and use just enough stock to come about one-third of the way up the potatoes.
Fondant Potatoes Recipe
Course: Side DishCuisine: BritishDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
45
minutesTotal time
60
minutesCalories
320
kcal1
hourCrisp-edged, buttery fondant potatoes baked in stock with garlic and thyme until meltingly tender inside. A classic British steakhouse side you can master at home.
Ingredients
8 medium Maris Piper (or Yukon Gold) potatoes (about 900g to 1kg)
1 tsp fine sea salt, plus extra to season
1/2 tsp freshly ground black pepper
2 tbsp neutral oil (sunflower or rapeseed)
60g unsalted butter
2 garlic cloves, lightly crushed
6–8 thyme sprigs (or 1 tsp dried thyme)
350ml hot chicken or vegetable stock
1 tbsp chopped parsley (optional, to finish)
Directions
- Preheat oven to 200°C (180°C fan). Peel potatoes and cut into neat cylinders; pat dry and season.
- Brown potatoes in an ovenproof frying pan with oil, turning until golden on both cut ends.
- Add butter, garlic, and thyme, then pour in hot stock.
- Bake 30–40 minutes, basting once or twice, until tender and glazed.
- Rest 5 minutes, then serve with a spoonful of pan juices and parsley if using.
Notes
- Dry potatoes well before browning for the best golden crust.
- Use hot stock so the pan keeps its heat and the cooking stays even.
- If your pan dries out during baking, add a small splash of hot stock and continue.
